Cacao Almond Butter Energy Bars

For example, Freshman year I was late to school about 7 times in one marking period. I kept wondering: “Why can’t I make it on time? I don’t have that much to do in the morning!” It wasn’t until my first lunch detention that I realized my problem wasn’t how much I had to get done (after all, going to an all girls school with uniforms takes out the makeup, hairdo, and outfit factors) but how much time I was giving myself to do it all.

Since then I’ve typically allowed myself about an hour to get ready in the morning. Of course, this is on a “good day”. On a bad day, when I wake up late, my AP Chemistry homework isn’t done, and I can’t find my shoes, you can bet I need to cut a few things out of my morning routine in order to still make it to school on time.

Unfortunately, like so many others, one of the first things I tend to cut is breakfast. While this usually seems like a good idea at the time, come Biology I find myself growing ditzier, more lethargic, and all around grumpy.

What I really need is a breakfast bar I can just grab out of my pantry or freezer. One that won’t result in a sugar-crash midday or only fill me up for a measly 15 minutes. Or contain about 20 ingredients I can’t pronounce!

Basically, when I wake up late I really need these energy bars!

Made with all natural, whole ingredients, these energy bars contain healthy fats from an assortment of nuts and seeds, complex carbs from the oats, and a bit of sweetness from agave nectar. They are completely vegan and only take about 18 minutes to make and bake. Plus, holy moly they have the perfect amount of crunch that will satisfy you just like a Nature Valley bar, without the added sugar.

And did I mention these bars won’t spike your blood sugar, and will in fact keep you satisfied until lunch?

So no matter if you’re running an hour behind or just in the mood for a granola bar, these energy bars are the perfect option!

Cacao Almond Butter Energy Bars

2 c old fashioned oats

1/4 c steel cut oats

1 tbs cocoa powder

1/2 c raw almond butter

1/2 c hemp seeds

1/4 c flax seeds

1/4 c chia seeds

1/4 c cacao nibs (or chocolate chips)

1/2 tsp cinnamon

1/2 tbs vanilla extract

1/2 c agave nectar

Preheat oven to 300°F. Combine all dry ingredients in a large bowl. Add almond butter, vanilla extract, and agave. Stir with a large spoon or your hands until fully combined. Grease an 8″x8″ pan and scoop in batter, then press down with the back of a spoon or wet spatula. Bake for 15 minutes, or until lightly golden-brown. Let cool completely. Slice and enjoy! (Store in the freezer for up to 2 months or on the counter in a Tupperware for a week).